They add colour and flavour to fresh salads and, due to an enzyme they contain, they can be used to tenderise meats such as chicken and pork."

Although red papaya and yellow papaw are typically eaten for breakfast on their own or in a fruit salad, Quah suggests trying different savoury flavour combinations to make the versatile fruits work for all meals.

"I grew up eating papaya, we had a tree in our garden in Malaysia and the flavour is unique," he said.

Available all year round, the Australian season will have its first peak this month and then again in September and October.

The red papaya and yellow papaw industry has created new simple recipes with Sarah Hobbs to show Australian home cooks more ways to enjoy the sweet and summery fruit.